Chili Chicken Bowl With Coconut Lime Drizzle Recipe
This Chili Chicken Bowl is a flavorful and satisfying dish featuring spicy chicken served over a bed of rice and topped with a refreshing coconut lime drizzle. Perfect for a quick dinner or a meal prep option, it brings the taste of the tropics to your table.
Equipment
- 1 large mixing bowl
- 1 frying pan or skillet
- 1 medium saucepan
- 1 whisk
- 1 cutting board
- 1 serving bowls
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons chili powder Adjust the spice level as desired.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- ½ cup coconut milk
- 1 tablespoon fresh lime juice
- 1 unit zest of 1 lime
- 1 teaspoon honey or maple syrup
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- for garnish fresh cilantro
Instructions
- In a large mixing bowl, combine chicken, chili powder, garlic powder, onion powder, cumin, olive oil, salt, and pepper. Mix well until the chicken is coated evenly.
- Heat a frying pan or skillet over medium heat. Once hot, add the marinated chicken. Cook for about 7-10 minutes on each side or until the chicken is cooked through and has a nice char. Remove from heat and let it rest for a few minutes before slicing.
- In a small bowl, whisk together the coconut milk, lime juice, lime zest, honey (or maple syrup), and salt to prepare the coconut lime drizzle. Set aside.
- Divide the cooked rice among four bowls. Top each bowl with sliced chili chicken, halved cherry tomatoes, and diced cucumber.
- Drizzle the coconut lime sauce generously over each bowl. Garnish with fresh cilantro.
- Enjoy your flavorful Chili Chicken Bowl!
Notes
For a vegetarian option, substitute chicken with tofu or chickpeas.
Adjust the spice level by adding more or less chili powder.
This bowl can be made ahead of time; just store the components separately in the refrigerator and assemble before serving.